Vegan White Bean Chili

Vegan White Bean Chili

2 Reviews
From:, July 2018

Fresh Anaheim (or poblano) chiles add mild heat to this classic white bean chili and contribute lots of smoky flavor. Quinoa adds body to the chili, while diced zucchini provides pretty flecks of green and increases the veggie content.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup avocado oil or canola oil
  • 2 cups chopped seeded Anaheim or poblano chiles (about 3)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • ½ cup quinoa, rinsed
  • 4 teaspoons dried oregano
  • 4 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon ground coriander
  • ½ teaspoon ground pepper
  • 4 cups low-sodium vegetable broth
  • 2 (15 ounce) cans no-salt-added white beans, rinsed
  • 1 large zucchini, diced (about 3 cups)
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lime juice, plus wedges for serving


  • Prep

  • Ready In

  1. Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.
  • To make ahead: Refrigerate chili for up to 4 days. Reheat before serving.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 283 calories; 12 g fat(1 g sat); 8 g fiber; 37 g carbohydrates; 10 g protein; 78 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 757 IU vitamin A; 135 mg vitamin C; 96 mg calcium; 4 mg iron; 529 mg sodium; 671 mg potassium
  • Nutrition Bonus: Vitamin C (225% daily value), Iron (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 2 vegetable, 1½ starch, ½ lean protein

Reviews 2

August 01, 2019
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By: Sophie Johnson
made this to use up all my zucchini. so good!
July 31, 2018
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By: Teresa Thrower Crooks
This recipe was really good I did make a change an instead of it being vegan I used low sodium chicken broth and I added poached chicken breast. My husband loved it and it was very filling.
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